Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Paleo Blueberry Cobbler
gluten-free
Gluten-Free
dairy-free
Dairy-Free
paleo
Paleo
vegetarian-vegan
Vegetarian or Vegan
pescatarian
Pescatarian
Prep Time:
5
minutes
mins
Cook Time:
45
minutes
mins
Total Time:
50
minutes
mins
Servings:
6
servings
Ingredients
1x
2x
3x
1/2
cup
114 g grass-fed butter or ghee (salted), melted
1 1/2
cup
168 g blanched almond flour
1/4
cup
32 g arrowroot powder
1/2
tsp
aluminum-free double acting baking powder
1/4
tsp
sea salt
1/2
cup
full fat coconut milk
1/4
cup
+ 1 Tbsp maple syrup
see notes above for low carb option!
1
egg
1/2
tsp
vanilla extract
2
cups
blueberries
dairy-free vanilla ice cream
optional
Instructions
Preheat oven to 350ºF (177ºC).
Pour melted butter or ghee into an 8x8" glass baking dish. You can also melt the butter in the dish while the oven is preheating.
In a medium-sized mixing bowl, whisk together almond flour, arrowroot powder, baking powder, and salt until well combined.
Add in coconut milk, maple syrup, egg, and vanilla.
Whisk until everything is well combined.
Using a flexible spatula, spread butter or ghee up the sides of the baking dish to grease the dish.
Pour in the batter and flatten it a little with the spatula. Do not mix.
Sprinkle the blueberries on top of the batter.
Bake on the center rack for 40-45 minutes or until the top and edges are lightly browned.
Remove from the oven and allow to cool for about 20 minutes.
Serve with dairy-free vanilla ice cream (optional).
Author:
Kit